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Chorizo and Vegetable Posole
Sue Lau
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Soup, Soups and Stews
Cuisine
Mexican
Servings
8
Calories
255
kcal
Ingredients
1x
2x
3x
8
ounces
fresh chorizo
no casings
1
medium red onion
2
carrots
1
rib celery
1
tablespoon
garlic
minced
1
teaspoon
dried oregano
1
teaspoon
salt
1
teaspoon
black pepper
2
tablespoons
olive oil
1
pound
russet potatoes
peeled and diced
10
ounces
canned tomatoes with green chillies
15
ounces
canned golden hominy
drained
15
ounces
canned kidney beans
rinsed and drained
6
cups
chicken broth
1/4
cup
hot salsa roja
4
tablespoons
masa harina
Instructions
Brown chorizo in oil with onion, carrots, celery, and seasonings.
Add remaining ingredients and stir.
Bring to a boil, then reduce heat and simmer for twenty minutes, or until potatoes are tender.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories:
255
kcal
Carbohydrates:
36
g
Protein:
10
g
Fat:
9
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Cholesterol:
24
mg
Sodium:
1387
mg
Potassium:
604
mg
Fiber:
7
g
Sugar:
6
g
Vitamin A:
2815
IU
Vitamin C:
15
mg
Calcium:
78
mg
Iron:
3
mg
Keyword
meal sized soups
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